Serves 4 as a side
for the Aioli:
½ cup mayo
1 lemon, zested
1 Tbsp lemon juice
for the Onion Rings:
1½ cups cake flour
2 tsp baking powder
½ tsp Bourbon Smoked Salt
2½ tsp Bourbon Smoked Chef’s Blend
1½ cups ice water
canola or vegetable oil, for frying
14 ounces sweet onion, sliced into ½” rings
- In a small bowl, combine all the ingredients for the aioli. Mix well and set aside.
- In a medium bowl, whisk together cake flour, baking powder, smoked salt and Chef’s Blend. Add ice water (straining out ice) and whisk to form a batter. In a medium saucepan or small skillet, add enough oil to come up about 2” from the bottom. Heat the oil over med-high heat. The oil is hot enough when a drop of batter immediately sizzles in it. Line a sheet pan with paper towels.
- Dip an onion slice into the batter and turn to coat evenly. Allow excess batter to drip off and carefully drop into the hot oil. Repeat with a few more onions rings. Do not overcrowd the pan. Flip the onion rings when browned on one side and cook for 1 minute more on the other side. Remove and drain on a paper towel-lined pan. Repeat with the remaining onion slices. Serve with the aioli sauce.